Hunter’s style rabbit (Conillu a succhittu, region Sardinia)

Ingredients (6/8 servings)

a medium-sized rabbit

2 cloves of garlic

4 dried tomatoes cut into small pieces

4 laurel leaves

2 tsps of finely chopped rosemery

2 pinches of oregano

4/5 tbsps of pickled capers

half a glass of white wine

a stock cube

extra virgin olive oil

white vinegar

Preparation

Cut the rabbit in medium-sized pieces, remove any fat and let it marinate for about an hour in a bowl containing a mixture of water and vinegar.

Drain the meat for about 10 minutes but do not rince it.

Heat some olive oil in a large non-stick pan and add the pieces of meat. Cook them well until they become slightly brown on all sides.

Now add the crushed cloves of garlic and let them cook for 2/3 minutes. Lower the fire and add the rosemery, the oregano, the dried tomatoes, the laurel leaves.

Add the wine, let it evaporate and add the stock cube, cover with a lid and let it cook for about an hour. Add the capers halfway through the cooking time (after about half an hour).

Do not remove the lid to prevent the sauce from evaporating.